Warm Squash, Quinoa and Pomegranate Salad
Squashes are part of a large family of edible gourds that grow on vines. They are slow growing with months passing from the time they blossom to when they are ready for harvesting in autumn. There are many different varieties to choose from. I used a beautiful “Grey Ghost Squash” in this recipe. It has an unusual bluish grey skin and bright orange flesh with a rich sweet flavour and velvety texture.
This colourful, vibrant salad has interesting textures and flavours from the sweet, mellow squash to the crunchy, fruity pomegranate seeds. It is an excellent source of slow sugar releasing complex carbohydrates, protein and antioxidants nutrients. It contains ingredients that support the immune system and will help sustain an even release of energy. Ideal for lunch, a light supper dish or a packed lunch.
For 2 portions
Approx. 300g roasted squash
80g cooked quinoa
Approx. 60g salad leaves – I used fresh watercress
80g pomegranate seeds
Handful of fresh herbs e.g. chives or parsley – finely chopped
A drizzle of toasted sesame oil and lime juice for dressing
Black pepper to taste
Place the rocket, fresh herbs, quinoa and pomegranate seeds in a bowl and mix well.
Divide this mixture onto two plates. Top with the warm, roasted squash and drizzle with a little sesame seed oil,
lime juice and black pepper to taste.
Squash contain the antioxidant, vitamin A. This essential nutrient supports the body’s defence system and helps fight infection. Beta carotene is a precursor to Vitamin A. When cooked squash is easily digested and is an anti-inflammatory food.
Squash is also a good source of many other essential nutrients.
Quinoa is a complete protein containing all the essential amino acids.
Dark green salad leaves, such as watercress or rocket are rich in anti-inflammatory and bone building nutrients that are protective and help retain bone mass density.